Persesylte (pressed head brawn)

About the dish

Persesylte hører til de klassiske slakteproduktene: et helt svinehode kokes, renskjæres og legges opp lagvis med krydder og kokt kalvekjøtt, presses og oppbevares i lake. «Perse» viser til pressingen som gir sylten fast, skjærbar struktur. Retten er nært beslektet med dagens juleylte.

How to make it

1. 1

   Boil the head

   Boil the split, well-soaked pig's head in salted water until the bones loosen.

2. 2

   Clean the meat

   Take the head out and trim it. Remove bones, eyes and snout.

3. 3

   Build up the brawn

   Layer the meat so the broad pieces cover the narrow ones; cut out the thickest and fattest first. Between the layers place slices of well-cooked veal, pepper, cloves, salt and finely chopped almonds.

4. 4

   Shape and press

   Shape the brawn into an oblong, place it in a moistened cloth and tie it well together. Bring it back to a boil in the same water with the fat skimmed off, take it out and put it under a press.

5. 5

   Place in brine

   The next day the cloth is removed, and the brawn is placed in the brine (pickling brine).